Mozzarella Beef Prosciutto Crostini

The first time I made these crostini, I was rushing to prepare something for unexpected guests who'd arrived early. I panicked slightly, staring at the random assortment of ingredients in my fridge, but the combination of melty mozzarella with salty prosciutto turned out to be something people kept talking about months later.

Last summer, my sister visited and we made these together on the patio while catching up. She kept stealing the prosciutto before I could even assemble them, which turned into us just eating the ingredients separately while laughing and talking until the sun went down.

Ingredients

• French baguette: I look for one with a crisp crust and airy interior, slicing it at a slight angle to get more surface area for topping
• Olive oil: A good extra virgin makes such a difference here, brushing both sides helps achieve that perfectly golden crunch
• Fresh mozzarella: I buy the kind floating in water and pat it dry before slicing, which keeps the bread from getting soggy
• Roast beef: Thinly sliced deli beef works perfectly here, adding a savory depth that balances the creaminess
• Prosciutto: The saltiness cuts through everything else, and I like to tear it into smaller pieces rather than laying it flat
• Fresh basil: Tearing the leaves releases more aroma than cutting them, and I add it at the very end so it stays vibrant
• Balsamic glaze: This adds that sweet acidic finish that ties all the flavors together, and I always keep an extra bottle in my pantry

Instructions

Get your bread ready:

Preheat your oven to 400°F and arrange those baguette slices on a baking sheet, brushing both sides with olive oil until they glisten slightly

Toast until golden:

Bake for 7 to 8 minutes, flipping them halfway through, until they're beautifully crisp and smell like a proper bakery

Add the mozzarella:

Place a mozzarella slice on each crostini and return to the oven for just 2 minutes, watching carefully until the cheese starts to soften and glisten

Layer the meats:

Remove from the oven and immediately top each piece with a small fold of roast beef followed by a delicate slice of prosciutto

Finish with flair:

Scatter torn basil leaves across everything, drizzle with balsamic glaze in a back and forth motion, and add a generous grind of black pepper

Save

These became my go to contribution for dinner parties after my friend Sarah literally applauded when I brought them out. Something about the combination feels so much more special than the effort required, which is exactly the kind of magic I look for in recipes.

Making Ahead

I've found I can toast the baguette slices up to a day in advance and store them in an airtight container. The assembly happens so quickly that it's not stressful, even when guests are already arriving and I'm rushing to finish everything else.

Serving Suggestions

These work beautifully as a first course before pasta or as part of a larger appetizer spread. I sometimes serve them alongside a simple green salad with lemon vinaigrette, which cuts through the richness nicely and feels like such a thoughtful combination.

Wine Pairings

A light Italian red like Chianti pairs wonderfully, cutting through the saltiness while complementing the basil. I've also served these with a crisp Pinot Grigio on warmer days, and the wine's acidity balances the balsamic glaze perfectly.

• Let the crostini sit for just a minute before serving so the cheese isn't melting hot
• Have extra balsamic glaze on the table because people always want more drizzle
• Arrange them on a wooden board for that rustic Italian market feel

Save

Every time I make these, someone asks for the recipe, which is always the best kind of compliment. They've become one of those reliable favorites I can count on to impress without stress.

Recipe FAQs

→ Can I prepare these ahead of time?

Toast the baguette slices up to a day in advance and store in an airtight container. Assemble with toppings just before serving to maintain optimal texture and prevent sogginess.

→ What can I use instead of prosciutto?

Try sliced coppa, speck, or capicola for similar cured meat flavors. For a lighter option, use thin slices of deli ham or omit entirely for a vegetarian version with extra basil.

→ How do I prevent the bread from getting too hard?

Brush olive oil lightly on both sides and watch closely during the final minutes of baking. The bread should be crisp but still have a slight give when pressed gently.

→ Can I use different cheese?

Fresh mozzarella works best for its mild creaminess, but you could substitute burrata, young provolone, or fontina. Smoked mozzarella adds a deeper, more complex flavor profile.

→ What pairs well with these crostini?

These complement light Italian red wines like Chianti or Pinot Nero. They also pair beautifully with sparkling wines or Aperol spritzes for a complete appetizer spread.

→ How should I store leftovers?

Best enjoyed fresh and warm. If you have assembled leftovers, store components separately—the toasted bread at room temperature, meats and cheese refrigerated. Reassemble briefly in a warm oven.